Let cheesecake batter stand at room temperature 1 hour or use after preparing batter.

Mix graham crumbs, butter and 1/3 cup of the Variegate; press onto bottoms of 4 (9-inch) springform pans, adding 10 oz. crumb mixture to each pan.

Bake in 325ºF standard oven 10 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over chocolate in bowl; stir until melted. Cool.

Combine 11 lb. 4 oz. of the cheesecake batter and remaining 3 cups Variegate; pour 1 lb. 11 oz. batter over each crust.

Mix remaining 12 oz. plain cheesecake batter and ganache until well blended. Spoon 3.5 oz. chocolate batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of chocolate batter over variegate batter in 1 pan; swirl gently with knife.

Repeat with remaining batters, refilling pastry tube with 3-1/2 oz. of the remaining chocolate batter after swirlng batters in each pan.

Place in water bath, using separate water-filled pan for each cheesecake.

Bake 1 hour 40 min. to 1 hour 50 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.